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We love lasagna around here. It’s our go-to holiday meal and it was even the first thing I ever cooked for Mr. Meaty back when we were dating (yes, the “real” meat version just for him).

So, when I saw this fantastic-sounding Lasagna Soup recipe, I had to give it a shot. Tomato soup with creamy cheese and noodles? Yum!

I found this beautiful Lasagna Soup and converted it to veggie “beef” and made it into a CrockPot recipe. You can use homemade ground beef substitute or your favorite store-bought variety, like Quorn. I’m so glad it’s Slow Cooker season again! Hooray for easy CrockPot meals!

Lasagna Soup

Ingredients

2 teaspoons olive oil
4 cups “ground beef”
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups vegetable broth
2 bay leaves
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
8 ounces fusilli pasta

Method

Place all ingredients except pasta in the slow cooker and cook on LOW for 8 hours.

Add pasta and switch to HIGH, cook for 15 more minutes.

Serve.

The Results

Incredibly simple to throw in the CrockPot and go. And, it is delicious!

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.